Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, trio chutneys - coconut, peanut and coriander chutney dips. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Add green chilies, ginger, garlic, cumin seeds, salt, desiccated coconut, lemon juice, coriander leaves and water to a blender. Blend all the chutney ingredients to a smooth consistency. Peanut coriander chutney is all about the delicious marriage of freshness of the cilantro with the nutty flavors of the peanuts. Apart from adding amazing flavors to the chutney, the peanuts also make it creamier and pep up the nutritional quotient, all at once.
Trio Chutneys - Coconut, Peanut and Coriander Chutney dips is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Trio Chutneys - Coconut, Peanut and Coriander Chutney dips is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have trio chutneys - coconut, peanut and coriander chutney dips using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:
- Take Coriander Chutney ingrédients :
- Make ready Brunch of fresh coriander
- Make ready Green chillies 1-2 depending on personal taste
- Prepare 1 fresh tomato
- Make ready Juice of half lemon
- Take to taste Salt
- Get Brinda's tip: strongly advise to add salt just before serving
- Take Ingredients for Peanut chutney:
- Take 1/2 cup dry roasted peanuts
- Prepare Small bunch of fresh coriander
- Make ready leaves Few mint
- Get 1 Tbs tamarind paste
- Prepare to taste Salt
- Get 1 medium size tomato
- Make ready Fresh chillies to personal taste
- Take Ingredients for Coconut Chutney:
- Get 1/2 cup desiccated coconut or freshly grated coconut
- Take Rest of ingredients as above for peanut chutney
- Take Little water to get a smooth finish
These fish cakes are so easy to make and you can make using some leftover potatoes, fresh or frozen fish them. I love making these fish cakes with lots of fresh herbs, little bit of spice, eaay to rustle up something so easy and very tasty indeed. Coriander Peanut Chutney recipe In a mixture / grinder mix all the ingredients like coriander, raw peanut, green chili, salt, turmeric, lemon juice and water. Grind it and make fine paste.
Instructions to make Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:
- The method applies the same for all the above - see below
- Wash and place all the ingredients in a blender.
- Put all ingredients in a blender, blend to a smooth paste.
- Adjust smoothness by adding little water.
- Season to taste.
- Add chillies to suit personal taste.
- These chutney will keep for 1 week in the fridge. Keep refrigerated.
- Enjoy as a dip or a great side accompaniment.
Coriander Peanut Chutney recipe In a mixture / grinder mix all the ingredients like coriander, raw peanut, green chili, salt, turmeric, lemon juice and water. Grind it and make fine paste. Grind coriander leaves, grated coconut fresh or frozen, roasted chana dal, ginger, green chili, sugar, lemon juice along salt and ½ cup water or as required. Peanut chutney is a paste of ground roasted peanuts and chilis, and provides a fiery kick to simple white rice. These chutneys are diverse because Indian food varies so much from region to region, depending on local ingredients.
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